LIGHT RYE BREAD
Prefix 931 was issued by GS1 Australia. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 56 kcal | 3% |
| Fat | 2.9 g | 4% |
| of which saturates | 0.90 g | 4% |
| Carbohydrate | 43.1 g | 14% |
| of which sugars | 2.7 g | 3% |
| Fibre | 4.3 g | 14% |
| Protein | 9.2 g | 18% |
| Sodium | 0.38 g | 17% |
Open Food Facts, ODbL, record updated 20 May 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Wheat flour, water, rye flour, canola oil, vinegar, wheat gluten, soy flour, iodised salt, yeast, fermented wheat flour, malted barley flour, vegetable emulsifiers (471, 472e, 481), vitamins (thiamin, folic acid), processing aids (wheat)
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabiliser
- E481Sodium stearoyl-2-lactylateEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Prices reported by shoppers
| Date | Price | City |
|---|---|---|
| 1 March 2026 | $5.20 | City of Brisbane |
Prices are entered by Open Prices contributors from receipts and shelf labels; they vary by shop and by date.
Source: Open Prices (Open Food Facts), ODbL
Climate impact
Reference value for the category “Sliced breads”: 1.55 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.